Description
Light and airy individual cheesecake portions with a delicate, melt-in-your-mouth texture.
Ingredients
Scale
- 4 large egg yolks
- 50g granulated sugar, divided
- 50ml whole milk
- 30g unsalted butter
- 40g cake flour
- 10g cornstarch
- 4 large egg whites
- 1/4 tsp cream of tartar
Instructions
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- Whisk egg yolks with 20g of sugar until pale.
- Heat milk and butter in a small saucepan until butter melts. Do not boil.
- Whisk the warm milk mixture into the yolk mixture.
- Sift cake flour and cornstarch over the mixture and whisk until smooth.
- In a separate clean bowl, beat egg whites until foamy. Gradually add the remaining 30g of sugar and cream of tartar. Beat until stiff, glossy peaks form.
- Gently fold one-third of the meringue into the yolk batter to lighten it.
- Fold in the remaining meringue in two additions until just combined. Do not overmix.
- Divide the batter evenly among the 12 cupcake liners.
- Place the muffin tin in a larger baking pan. Pour hot water into the larger pan to reach halfway up the sides of the cupcake liners (water bath).
- Bake for 20-25 minutes, or until lightly golden and set.
- Turn off the oven, crack the door open slightly, and let the cupcakes cool in the oven for 15 minutes.
- Remove from the oven and cool completely on a wire rack.
Notes
- Use room temperature eggs for the best meringue volume.
- Ensure your mixing bowls for the egg whites are completely grease-free.
- The water bath helps create steam for a moist, even bake.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 12
- Sodium: 50
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 5
- Cholesterol: 80
Keywords: Japanese cheesecake, cotton cheesecake, fluffy cheesecake, light dessert, soufflé cheesecake, cupcake